Egyptian Lamb Fattah is a unique celebratory dish that is bursting with flavour. Succulent tender lamb is served with a mixture of rice and pitta bread flavoured with stock and a tangy vinegar garlic sauce. This dish is served at major occasions across Egypt as the centrepiece. I'm Obi from Middle Eats and I'm on a mission to show you how to cook delicious food from across the Middle East. Leave a comment with any recipe requests you'd like to see me cook. 00:00 Intro 00:58 Preparing the stock 03:17 Toasting the bread 04:39 Making the Tomato Sauce 06:28 Cooking the Rice 07:43 Making the Garlic Sauce 08:17 Preparing Dish 09:43 Searing Meat 10:15 Final Assembly 10:50 Serving For 3-4 Large portions Ingredients Stock ingredients: 1 KG (2 LB) Lamb shanks or leg pieces 2 Brown onions 1 Tbsp Butter 4 Garlic cloves 2 Pieces of Mastic 2 Bay Leaves 7 Cardamom pods 1 Tsp Black Peppercorns Rice ingredients: 1.5 Cups Medium grain rice (Egyptian or Japanese) 1 Tbsp Butter 1 Tbsp Oil 1 Tsp Salt 1/2 Tsp White Pepper Bread: 3-4 Pitta Breads Per pitta: 1/2 Tbsp Olive Oil 1/4 Tsp Salt 1/8 Tsp Pepper Tomato Sauce: 500ml (18 oz) Crushed tomatoes 250ml (9 oz ) water 1 Brown Onion 1 Tbsp Butter 2 Garlic Cloves 2 Tbsp White Vinegar 1 Tsp Salt 1/4 Tsp Pepper Garlic sauce: 6-8 Garlic Cloves 6-8 Tbsp White Vinegar 1 Tbsp Butter Directions Stock: Melt the butter in a pot and add the mastic, let it melt into the butter Add the meat to the pot and sear on all sides till evenly browned Crush garlic cloves and add to the pot Cut onions in half and add along with the whole spices Mix well then pour enough water to submerge the meat Bring to a boil the skim the surface to remove the scum Turn the heat down to low and simmer for an hour Bread: Cut the pitta into bite sized pieces Evenly place on a grease proof paper lined baking sheet Add olive oil, salt and pepper then mix thoroughly Bake in a 180c or 350f oven for 8-12 minutes until golden brown and toasted Tomato sauce: Melt a tablespoon of butter in a sauce pan on medium heat Chop an onion to a medium dice and add to the pot Saute for 3-5 minutes until translucent Slice 2 garlic cloves as thin as you can then add to the onions (you can mince instead) Fry for a couple of minutes then add the white vinegar to deglaze the pot Add crushed tomatoes and water to the pot and bring to a boil (blend 1 can of tomatoes to make) Add salt and pepper, once boiling turn down to a simmer Cook for 15-20 minutes until thick Rice: Rinse rice 3-4 times until water runs clear Add Butter and Oil to the pot then add rice and fry until toasted and shiny Season the rice with salt and pepper and mix well, spread the rice out into an even layer Add enough stock to the pot to submerge the rice by about 1.5cm or 1/2 an inch Bring the pot to a boil and cover with a tight lid When all the water has evaporated turn the heat down to low and leave it to steam for 20 minutes Garlic Sauce: Add butter to pot and melt Thinly slice or mince the garlic cloves and add to the pot Fry until the garlic is a light golden colour Add the vinegar and let it boil for 1 minute before setting aside To assemble: Melt a tablespoon of butter in a frying pan Season the meat then add to the pan and sear on all sides till golden brown Add toasted bread to an oven safe dish Add half of vinegar sauce to the bread and a couple of tablespoons of tomato sauce mix thoroughly Bake in a 180c or 350f oven for 5 minutes until crispy once more Add the rest of the vinegar to bread and then pour over a few ladles (about 250 ml - 9 oz) of stock to the bread and mix thoroughly Cover with a plate or tray and leave to steam Top the bread with the rice in a single even layer Add tomato sauce to the rice and then top with a layer of tomato sauce Notes: You don't need to add all the vinegar sauce, only add as much as you are comfortable with. Taste the bread before covering with the rice Serve and enjoy! Instagram: https://www.instagram.com/itsmiddleeats/